Global Vision Recruitment on behalf of Meat Maiden Pty Ltd Date Posted: 01st July 2025 Position: Restaurant Manager Salary: $77,000 per annum plus 12% superannuation Hours: 38 Mode: Full-time Location: Basement, 195 Little Collins Street, Melbourne, VIC, 3000, Australia Experienced: Minimum 1-2 years of relevant experience Responsibilities include but are not limited to:
* Planning menus in consultation with chefs, taking into account seasonal availability, customer preferences, and cost-efficiency.
* Planning and organising special functions, including liaising with clients, managing bookings, and coordinating staff and resources to ensure smooth execution.
* Arranging the purchasing and pricing of goods according to budget, ensuring quality standards are met while maintaining cost controls and supplier relationships.
* Maintaining records of stock levels and financial transactions, using inventory systems and POS reports to track usage, wastage, and profitability.
* Ensuring dining facilities comply with health regulations and are clean, functional, and of suitable appearance, through regular inspections and adherence to hygiene standards.
* Conferring with customers to assess their satisfaction with meals and service, and resolving any concerns promptly to maintain a high level of guest satisfaction.
* Selecting, training, and supervising waiting and kitchen staff, providing ongoing coaching, scheduling, and performance management to ensure service excellence.
* May take reservations, greet guests, and assist in taking orders during peak periods, helping to maintain smooth front-of-house operations and a welcoming atmosphere.
Qualification:
•Tertiary qualification in Hospitality Management or a related field is highly desirable. Skills and Requirements:
* At least 1-2 years of relevant experience in a supervisory or managerial role within the hospitality industry.
* Proven ability to manage restaurant operations including front- and back-of-house coordination.
* Strong leadership and team management skills, with experience in training, rostering, and supervising staff.
* Excellent customer service and conflict resolution skills, with a customer-first mindset.
* Solid knowledge of food safety standards, workplace health and safety, and local health regulations.
* Competence in stock control, supplier management, and basic financial reporting (e.g. cost of goods, profit margins).